Beef Rendang

In my opinion, slow cooking beef is the only way to go.  You can actually buy a very inexpensive cut of beef, cook it at a low heat for a long time – and out comes a tender piece of goodness.  I saw this recipe in Cooking Light – and I was drooling just reading all the ingredients.  I happen to love Malay curry – and I could already taste the combination of the shallots, coconut milk, turmeric, ginger and cinnamon.  When I went to the store to get the beef, I passed over the already cubed stew meat and decided to go for the boneless chuck roast like the recipe called for.  The chuck roast had a nice marbling of fat through the meat – and I knew it would make the beef just melt in your mouth.  I was right – this dish was amazing.  The flavors were incredible.  My sauce was not as thick as the recipe read, but it didn’t matter – once the sauce hit the rice, it was a perfect consistency.  If you like Malay curry, you have got to try this dish – don’t wait.  If chidren are going to be eating this – I would omit the serrano chiles…the chili garlic sauce will give it a nice mild spice that children can handle.

Ingredients

  • 1/2  cup  chopped shallots
  • 1/3  cup  thinly sliced peeled ginger
  • 1 1/2  tablespoons  minced garlic (about 5 cloves)
  • 2  tablespoons  chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2  teaspoons  ground turmeric
  • 1 1/4  teaspoons  salt
  • 1/4  teaspoon  ground cinnamon
  • 6  whole cloves
  • 1  to 2 serrano chiles, chopped
  • 1  (14-ounce) can light coconut milk, divided
  • 2/3  cup  flaked unsweetened coconut, toasted
  • 1  teaspoon  grated lime rind
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  sugar
  • 2  (3-inch) fresh lemongrass stalks, crushed
  • 2  pounds  boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 4  cups  hot cooked basmati rice

Preparation

Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.

Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.

Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until slightly thickened. Serve over rice.  Serves 6.

For a printer-friendly version of this recipe, please click here: Beef Rendang

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4 thoughts on “Beef Rendang

    1. Thanks for the information – in Cooking Light they referred to it as a Malay Curry – I guess they had their facts wrong.

  1. There are the Malaysian and Singaporean version of Rendang recipe too although the original recipe originates from Padang in Indonesia. I prefer the Malaysian and Singaporean version of Beef Rendang. And I don’t think Rendang is called Curry… It’s more like gravy.

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